In a frying pan, heat oil to 350 degrees or until it bubbles when a bit of flour is added to the oil. Drain green chilies and jalapeno peppers. If you want to reduce their spiciness, rinse them in water. In a large mixing bowl, combine the cheese, chilies and peppers. Place 1 tablespoon of the mixture on the edge of a wonton skin. Fold together in the style of a burrito. Seal the edge with water. Repeat with all wontons. Coat each filled wonton with flour. Place the wontons, one at a time, in the oil for 30 to 45 seconds. Remove from oil and let cool slightly before serving. Serve with the avocado dip. Makes 16 wontons.

Hot Brown Soup

6 tablespoons unsalted butter plus more for spreading on bread

1 cup onion, diced small

1 cup celery, diced small

¼ teaspoon chopped garlic

5 tablespoons all-purpose flour

4 cups chicken broth

1 cup heavy cream

1 cup shredded white American cheese

1 and 1/5 cups shredded cheddar cheese

1 cup diced cooked ham (deli ham is fine)

1 cup diced cooked turkey (deli turkey is fine)

6 slices French bread

½ pint grape tomatoes, thinly sliced

3 tablespoons chopped fresh parsley

Salt and pepper to taste

6 slices bacon, fried and crumbled

Preheat oven to 350 degrees. Bring a medium size soup pot to high heat. Add six tablespoons of butter and melt. Add the onions, celery and chopped garlic. Sauté until soft. Add the flour and stir. Cook for about a minute, then add the chicken broth and the cream. Bring to a boil, then turn heat down to simmer. Add the white American cheese and 1 cup of the cheddar cheese. Simmer until cheese is melted. Stir in ham and turkey. Once the ham and turkey are hot, remove the soup from the heat.

Meanwhile, melt additional butter and spread on the sliced French bread. Toast in the oven until golden brown, about 10 minutes.

Toss the tomatoes, parsley, salt and pepper in a bowl. Ladle the soup into bowls. Place a slice of bread in the center. Top with remaining cheddar cheese, tomato and parsley mixture, and bacon. Serves 6.

Pork Dijonnaise

8 ounces unsalted butter

4 ounces brown sugar

4 ounces Dijon mustard

2 pounds pork loin, cut into 8-ounce portions

1 tablespoon Mike’s Seasoning (see recipe below)

Mike’s Seasoning:

2 tablespoons kosher salt

½ teaspoon black pepper

½ teaspoon white pepper

1 teaspoon onion salt

2 teaspoons garlic powder

¼ teaspoon ground basil

¼ teaspoon ground oregano

¼ teaspoon ground thyme

For Mike’s Seasoning, mix together all ingredients. Store in an airtight container. You will have plenty left over for other uses.

Heat grill to high heat or add a bit of canola oil to a cast iron or other skillet. Season the pork chops with the Mike’s Seasoning. Place the pork chops on the grill or in the skillet. Cook until they reach an internal temperature of 145 degrees. Remove the chops from the heat and allow to rest. When ready to serve, slice the pork on the bias. Top with the Dijonnaise sauce. Serves 4.